Peanut-Lime Chicken Noodles (Print-Friendly Version)
Chicken and noodles in a silky peanut-lime sauce with fresh herbs and a touch of heat.
# Ingredients You'll Need:
→ Noodles
01 -
Thick rice noodles, 8 ounces
02 -
Kosher salt, for seasoning
→ Sauce
03 -
Creamy peanut butter, no-sugar-added, 120 grams (1/2 cup)
04 -
Sweet chili sauce, 45 millilitres (3 tablespoons)
05 -
Tamari or soy sauce, 30 millilitres (2 tablespoons)
06 -
Sriracha, 15 millilitres (1 tablespoon)
07 -
Finely grated lime zest, 0.5 grams (1/2 teaspoon)
08 -
Fresh lime juice, 30 millilitres (2 tablespoons)
09 -
Kosher salt, 1.25 millilitres (1/4 teaspoon)
10 -
Warm water, 60 millilitres (1/4 cup)
→ Chicken and Vegetables
11 -
Chopped boneless, skinless chicken breasts, 2 small or 1 large (about 225 grams), into 1.25 cm pieces
12 -
Vegetable or canola oil, 30 millilitres (2 tablespoons)
13 -
Red bell pepper, 1 small, seeds and ribs out, thinly sliced
14 -
Garlic, 3 cloves, thinly sliced
15 -
Scallions, 3, white and green parts separated, thinly sliced
16 -
Peeled ginger, finely chopped, 15 millilitres (2 tablespoons)
17 -
Kosher salt, additional, as needed
→ Garnishes
18 -
Fresh cilantro leaves, 15 grams (1/2 cup)
19 -
Small fresh basil leaves, 10 grams (1/2 cup)
20 -
Chopped roasted salted peanuts, 50 grams (1/3 cup)
21 -
Lime wedges, for serving
# How to Make It:
01 -
Get a medium pot of water boiling. Toss in a good amount of salt. Add in the rice noodles, stirring to keep them from sticking. Take it off the heat and leave it to soak until soft for about 13 to 15 minutes. Drain in a colander and rinse with cold water.
02 -
Grab a medium bowl and mix up the peanut butter, sweet chili sauce, tamari or soy sauce, sriracha, lime zest, lime juice, 1/4 teaspoon salt, and warm water until it's smooth. Put it aside for now.
03 -
Heat oil in a big skillet on medium-high heat. Throw in the chicken, season with a bit of salt, and cook, stirring often, until it’s got some golden spots and almost done, about 4 minutes. Add the bell pepper, garlic, scallion whites, and ginger; add more salt if you think it needs it. Turn down the heat to medium and keep stirring until the peppers are soft, about another 3 minutes.
04 -
Toss the drained noodles into the skillet and mix them well with the chicken and veggies. Take it off the heat and add in the peanut-lime sauce you set aside. Mix until everything is coated nicely.
05 -
Scoop out the noodles into serving bowls. Top with the green scallion tops, cilantro leaves, basil, and chopped peanuts. Serve alongside lime wedges for squeezing.
# Extra Information:
01 -
To keep them just right, don't overcook the noodles; rinse with cold water straight away to stop the cooking.
02 -
You can whip up the peanut sauce a day ahead and keep it in the fridge.